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Cauliflower Tikka Masala


  • 3 tablespoons olive oil or canola oil
  • 1/1 large yellow onion, chopped
  • 1 large Yukon gold potato, chopped
  • ½ large head cauliflower, chopped into florets
  • 1 teaspoon paprika
  • 1 (7-ounce) packet Saffron Road's Tikka Masala Simmer Sauce
  • 1 cup light coconut milk (or broth)
  • 1 cup fresh or frozen peas
  • Sea salt to taste.


  1. Heat the oil to medium in a large skillet or wok. Add the yellow onion and potato and sauté, stirring occasionally, for 8 minutes. Note: if the potato begins sticking to the skillet at any point, add a few tablespoons of water.
  2. Add the cauliflower and continue sautéing until veggies have softened slightly, about 5 minutes.
  3. Add the paprika, Tikka Masala Simmer Sauce , coconut milk and peas. Stir well and bring to a full boil.
  4. Reduce heat to a simmer and cover. Cook for 15 to 20 minutes or until vegetables are cooked through. Taste the Tikka Masala for flavor and add salt to taste.
  5. Serve Cauliflower Tikka Masala with cooked rice and fresh cilantro.
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